Stone-grinding is the process of using smooth granite stone wheels to slowly crush nibs into chocolate. Because there is minimal friction the temperatures remain low, preserving the nutrients and unique flavour of the cocoa beans.
To make our single origin bars we begin by hand-sorting every bean, ensuring quality standards remain high. The cacao is then lightly roasted in small batches, to develop the flavour of the cacao. Cacao shells are removed from the 'nib' and the nibs are slowly ground, together with unrefined coconut sugar, under the granite stone wheels for two days or more. It is at this point where we add any additional whole food ingredients. Our process creates a chocolate that is rich & complex in flavour, and retains much of the nutritive benefits of the ingredients.